Instructions: Wash the beetroot carefully under a cold tap. Dont scrub it, simply rub off the oil with your fingers - you dont want to damage the skin or cut off the top or tails because the beetroot will bleed in the cooking. Put the beetroot in to boiling water and simmer, covered, for anything from 20 minutes to 2 hours, depending on the size. The beetroot are cooked when the skins will rub off easily.

Meanwhile, chop the onions and sweat carefully and gently in the butter until they are cooked. Chop the beetroot and add the onions.

Season with salt and pepper. Put into a liquidizer with the chicken stock. Liquidize until quite smooth. Reheat, add a little cream, taste and adjust the seasoning - it may be necessary to add a little more stock or cream.

Serve garnished with swirls of whipped sour cream and a sprinkling of chives.

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